Dishes Colored in the Hues of Holi
Holi is a festival of colors and fun. In a festival with so much fun, how can there not be delicious food? The real fun of Holi is when you play with colors to your heart's content and eat to your heart's content as well. If guests drenched in colors are served dishes also colored in the hues of Holi, you can imagine what the atmosphere of fun will be. So, this Holi, let's learn the methods of some colorful, spicy, and tasty dishes so that this Holi remains colorful in every respect.
Colorful Spicy Kanji
The sour and spicy kanji of black and red carrots, being red in color, is quite colorful for Holi. To get its full flavor, make it four to five days before Holi.
Ingredients
- Black carrots - 100 grams
- Red carrots - 100 grams
- Mustard seeds - 20 grams
- White salt - 1/2 teaspoon
- Black salt - 1/2 teaspoon
- Red chili to taste
- Asafoetida - a pinch
- Water - 1.5 liters
Method
Peel, wash, and cut both types of carrots into long pieces. Put the cut carrots, salt, chili, asafoetida, and ground mustard seeds in a glass jar filled with water. Cover the mouth of the jar and keep it in the sun for three to four days, shaking it in between. By the fifth day, the sour and spicy kanji will be ready. Refrigerate the kanji to cool it. This cool kanji will be fun to drink and the carrots will be fun to eat amidst the frolic of Holi.
Colorful Dahi Vadas
Ingredients (for the vadas)
- Urad dal (split black gram) - 250 grams
- Cumin seeds - one small teaspoon
- Oil for frying
- Salt and asafoetida to taste
Ingredients for preparing the colorful yogurt
- Yogurt - 1 kg
- Mint - half a bunch
- Coriander - half a bunch
- Green chilies - 1-2
- Garlic - 3-4 cloves
- Red beetroot - 1
- Roasted and ground cumin - one teaspoon
- Salt to taste
- Black pepper - half a teaspoon
- Red chili and garam masala to taste.
Method
Soak the urad dal and after it is well soaked, grind it and whisk it. Now add salt, asafoetida, and cumin seeds and whisk well, making balls with wet hands and fry them in ghee until light golden. Then take them out of the ghee and put them in lukewarm water.
To make the yogurt colorful, grind the mint and coriander leaves with green chilies and garlic to make a fine chutney and keep it aside. Also, grind the beetroot finely in a mixer and extract its juice. Divide the yogurt into three parts. In one part, add the mint chutney and in the second part, add the beetroot juice, which will prepare red and green colored yogurt. In the remaining yogurt, add black pepper and salt. While serving, place the vadas dipped in white yogurt on the green and red yogurt, sprinkle red chili, ground cumin, garam masala, and salt on top, and garnish with sweet and sour tamarind chutney. These colorful vadas will set the mood while playing with colors.